La luna nel pozzo
Ingredients and quantities

Quantities for 4-6 people:

  • 1 salama da sugo, weighing about 800g
  • 500g yellow pumpkin
  • 2 potatoes
  • 1 onion
  • 20g butter
  • 30g grated Parmigiano Reggiano PDO
  • salt and pepper

Salama da sugo (salami for sauce) with mashed pumpkin

Type of recipe: Main courses

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Preparation method:

Bring a large saucepan of water to the boil and place the salama da sugo in it, keeping it completely immersed, but suspended to ensure that during the long cooking process – about 6 hours – it does not touch the sides of the pan. During cooking, add more hot water if necessary.

In the meantime prepare the mash. Boil the potatoes in their skins, peel them and mash them. Clean the pumpkin, remove the seeds and filaments and then cook in a pan with some chopped onion, butter, salt and pepper. Reduce the pumpkin to a purée and mix with the potatoes in a bowl. Add the grated cheese, season with salt and pepper and keep warm. Once cooked, cut the salama da sugo into wedges and serve piping hot with the pumpkin mash.

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